3D Printing of Food Products for Sustainability
Innovation, Design and Applications
- 1st Edition - January 1, 2026
- Editors: Chaudhery Mustansar Hussain, Banu Yetkin Ekren
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 3 9 1 6 - 5
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 3 9 1 7 - 2
3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as app… Read more
3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as applied to food production, with a focus on sustainability. Divided in 5 parts, the book blends theoretical insights with practical guidelines and real-world case studies to equip readers with a deep understanding of sustainable additive manufacturing processes in the food industry. It addresses the urgent need for innovative approaches to food manufacturing that prioritize environmental stewardship, resource efficiency, and sustainability. The book also offers a detailed exploration of the intersections between 3D printing technology and sustainable food production, making it an indispensable guide for those committed to shaping the future of food sustainability.
- Covers all dimensions of 3D printing for sustainable food products
- Includes the latest technological advancements, sustainable materials, and environmental considerations
- Addresses the daily challenges of additive manufacturing in food products, providing practical solutions and innovative approaches for sustainability
Food scientists, researchers, and technology entrepreneurs with the latest insights on sustainable food design and innovation. PhD students and academics focused on 3D printing of food products.
PART 1: FOUNDATIONS OF 3D PRINTING FOR FOOD PRODUCTS
1. Introduction to 3D Printing for Food Products
2. Materials Science and Food Fabrication for 3D Printing of Food Products
3. Technological Overview of 3D Printers for Food Products
PART 2: METHODOLOGIES AND PROCESSES USED IN 3D PRINTING OF FOOD PRODUCTS
4. 3D Printing of Food Products for Sustainability Material Extrusion Techniques
5. 3D Scanning, Digital Modelling and Software Algorithms for Food Design in 3D Printing of Food Products
6. Post-processing, Finishing Techniques and Quality Control in 3D Printing of Food Products
PART 3: SUSTAINABLE INNOVATIONS IN FOOD PRODUCTION THROUGH 3D PRINTING
7. Utilizing 3D Printing for Customized Nutrition and Sustainability in Institutional Food Services
8. 3D Printing's Impact on Sustainable Food Supply Chain Management
9. Advancing 3D Printing in Food Systems for a Sustainable Circular Economy and Waste Management
10. Implementing 3D Printing in Food Production for Sustainable Mass Customization and Meeting Consumer Preferences
PART 4: EXAMINING CASE STUDIES: 3D PRINTING OF FOOD PRODUCTS FOR SUSTAINABLE SOLUTIONS
11. Case Study I: Health and Wellness Applications of 3D Printed Food
12. Case Study II: Environmental Impact Assessment of 3D Printed Food
PART 5: VARIOUS ASPECTS OF 3D PRINTING IN SUSTAINABLE FOOD PRODUCTION
13. Evaluating the Lifecycle and Ethical Considerations for 3D-Printed Food Products
14. Market Dynamics, Economics, and Future Trends in Sustainable 3D Printing of Food Products
1. Introduction to 3D Printing for Food Products
2. Materials Science and Food Fabrication for 3D Printing of Food Products
3. Technological Overview of 3D Printers for Food Products
PART 2: METHODOLOGIES AND PROCESSES USED IN 3D PRINTING OF FOOD PRODUCTS
4. 3D Printing of Food Products for Sustainability Material Extrusion Techniques
5. 3D Scanning, Digital Modelling and Software Algorithms for Food Design in 3D Printing of Food Products
6. Post-processing, Finishing Techniques and Quality Control in 3D Printing of Food Products
PART 3: SUSTAINABLE INNOVATIONS IN FOOD PRODUCTION THROUGH 3D PRINTING
7. Utilizing 3D Printing for Customized Nutrition and Sustainability in Institutional Food Services
8. 3D Printing's Impact on Sustainable Food Supply Chain Management
9. Advancing 3D Printing in Food Systems for a Sustainable Circular Economy and Waste Management
10. Implementing 3D Printing in Food Production for Sustainable Mass Customization and Meeting Consumer Preferences
PART 4: EXAMINING CASE STUDIES: 3D PRINTING OF FOOD PRODUCTS FOR SUSTAINABLE SOLUTIONS
11. Case Study I: Health and Wellness Applications of 3D Printed Food
12. Case Study II: Environmental Impact Assessment of 3D Printed Food
PART 5: VARIOUS ASPECTS OF 3D PRINTING IN SUSTAINABLE FOOD PRODUCTION
13. Evaluating the Lifecycle and Ethical Considerations for 3D-Printed Food Products
14. Market Dynamics, Economics, and Future Trends in Sustainable 3D Printing of Food Products
- Edition: 1
- Published: January 1, 2026
- Language: English
CM
Chaudhery Mustansar Hussain
Chaudhery Mustansar Hussain is an Adjunct Professor and Director of Laboratories in the Department of Chemistry & Environmental Sciences at the New Jersey Institute of Technology (NJIT), United States. His research focuses on nanotechnology and advanced materials applications, environmental management, analytical chemistry, and related industries. Dr. Hussain has authored numerous papers in peer-reviewed journals and is a prolific book author and editor, including scientific monographs and handbooks in his fields of expertise.
Affiliations and expertise
Adjunct Professor and Director of Chemistry & EVSC Labs, Department of Chemistry and Environmental Science, New Jersey Institute of Technology (NJIT), Newark, NJ, USABE
Banu Yetkin Ekren
Dr. Banu Y. Ekren is a distinguished academic and Senior Lecturer specializing in Logistics and Supply Chain Management. Her prolific output includes not only articles in prestigious peer-reviewed journals but also book chapters and conference proceedings that reflect her broad expertise in simulation modelling, warehousing, and optimization techniques. Dr. Ekren’s work has not only been recognized by academic peers but has also seen wide application in practice, helping to advance the design and efficiency of supply chains and warehousing systems worldwide.
Affiliations and expertise
Cranfield University, UK